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Common in the Mediterranean this variety is the most widely grown olive in Greece. Round to oblong in shape, the meat of this olive is firm, fine textured and fruity flavored. The Conservolea Olive is typically harvested as an eating olive. When it is green, it is harvested as a table olive cured in a spiced brined. As it turns blond to reddish black or purple black in color, the olive is harvested to be salt brined, producing a cracked olive.